Northwest Arkansas Times from Fayetteville, Arkansas on April 25, 1969 · Page 37
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Northwest Arkansas Times from Fayetteville, Arkansas · Page 37

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Fayetteville, Arkansas
Issue Date:
Friday, April 25, 1969
Page:
Page 37
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MEAMM* TIMM. FmyrtterMt, Arit.. FrMhy. April tS. MAIN COURSE DISHB SAUCE NQDANTS Mrs. Meet E. CortkM IN* Melmar No. N Bfcyettevffle, Ark. I to 4 pound fowl* 1 cup fat S large onkni - diced 4 medium clovM (attie -diced 5 cups chopped celery 1 green pepper -- diced *4 cup flour 1 bay leaf 1 can tomato paste 1 large can mushroom* and juice tt sliced lemon Z quarts water 3 green onions -- diced S sprigs parsley V* tsp. red pepper 1 can green peas 1 medium jar olives (optional) '/i cup wine (optional) salt and pepper Cut fowl in small pieces, salt and pepper, and fry in fat until brown. Lift into large kettle as tried. Add water, celery, green pepper, green onions, bay loaf, juice of mushrooms and olives to chicken. Let this begin to boil. In another iron or heavy pot, (or skillet in which chicken was browned), p u t 1 cup of fat in which the chicken was browned, preferable the sediment. Heat and add flour and cook slowly until dark b r o w n , stirring constantly. Then add onions and garlic and fry until garlic and onions are golden brown and soft. Then add tomato paste and cook until lumpy and fat begins to separate! stirring this constantly. Then add all this to chicken. Let come to a rolling boil and turn fire down to cook slowly for about 2 hours, or until chicken is tender and sauce thick. More water may be added if sauce thickens before chicken is done. The last ',4 hour of cooking add mushrooms, red pepper, peas, lemon, olives, and parsley. Just before serving add w'ine. Serve over cooked spaghetti or rice, with a tossed salad and garlic - buttered French bread. Serves 12. *Two 2-pound fryers may be used, but must be removed from sauce after first hour of cooking. Just before serving put the chicken back in the sauce to heat. . Note: 3 or 4 pounds of shrimp may be substituted for fowl. Brown as directed for chicken, but do not let shrimp cook for total two hours in sauce. 1 V* 1 SPAGHETTI MUCK AND CHICKEN Mrs. Gladys RobJnwn BOS in Wwt Fork. Ark. 1 can tomatoes 1 No. 2 can of tomato sauce t sticks celery and celery leafs K head medium size (arlic 1 large onion 1 large fryer 1 stick oleo Put tomatoes and sauce on and start heating in skillet. Brown onions, celery, and garlic. Spoon out and put in sauce. Cut chicken in four pieces, or any way you prefer. P u t in some grease, and rub well with sage, salt and pepper. Be sure a*d brown chicken before you add to sauce. Cook small box of egg noodles. Add to sauce and chicken. Let simmer for awhile before eating, approximately 1 hour if chicken is real fat. Pull off skin and get all grease out you can. Add garlic and other ingredients, and brown well. Serves 6 to 8. BAKED STUFFED AVOCADO Mrs. Bertha Campbell 800 Hall Avenue Fayetleville. Ark. medium-sized ripe avocados . 7 oz. can tuna, drainea and Haked teaspoon salt cup finely chopped celery tablespoon frozen chopped chives 2 tablespoons bottled Italian salad dressing Vt cup mayonnaise -- boiling water 1 to 2 tablespoons grated Parmesan cheese Vt cup coarsely crushed potato chips Heat oven to 400 defrce K Cut avocados in half lengthwise. Remove pits, but do not peel avocados. Tn a large bowl combine t u n a , salt, celery chives. Italian dressing a n d mayonnaise. Toss lightly , to blend well. Spoon mixture into avocado li a 1 v c s. Arrange halves in a shallow Hi qt. baking dish. P o u r 14 of boiling water in the bottom of the dish. Sprinkle lop of avocado halves with Parmesan cheese. Bake 15 minutes or until 1' 8 n ' ' £ browned. Serve sprinkled with crushed potato chips. Serves 6. Ruth's S3 Teaching All Phases Of Cosmetology For Further Information DIAL 443-5*81 SOUTH AMERICAN CHICKEN Mrs. G. R. Coleman, Jr. C62 Lindell Fayettevilte, Ark. 1 frying chicken, cut up Vt cup olive oil 4 cloves garlic, sliced 1 tsp. salt 2 cups tomatoes (canned or fresh) 1 large onion sliced 1 large sweet green pepper (cut in rings) 2 tbsps capers 12 olives, cut in halves 2 pimentos, cut in strips 1 cup raw rice cooked according to directions on box Cook garlic in olive oil until garlic wilts. (An electric skillet is good for this dish). Remove garlic from pan. Brown chicken pieces on both sides in olive oil. Sprinkle salt and pepper over chicken. Distribute other ingredients over chicken to pa* cover tightly and simmer gently for 45 minutes to an hour until chicken is tender. Serve so a bed of cooked rice. NOTE: This dish actually imp r o v e s in flavor when the chicken is prepared a day before you plan to serve ft and held overnight in the refrigerator. It may be heated in the oven in a covered dish. It also freezes well and makes a wonderful choice for "rush" meals. BROWNING FURNITURE 215 W. Walnut Rogers, Ark. Ethan Allen \ American Traditional Furniture \ BIG, BIG, VERSATILE CAPACITY Aid. A U T O M A T I C D I S H W A S H E R S Load as you like ... everything goes In. New Space- maker Racks are deep and spacious, easy to load, fully usable. You can load large mixing bowls, king- size tumblers, roasters, mason jars, trays, cookie sheets, and other oversize pieces-even fourteen V dinner plates--too large for most dishwashers. All KitchenAid dishwashers feature fully-automatic push button operation... the exclusive 4-Way Hydro Sweep wash action that gets dishes sparkling clean ... and the unique Flo-Thru drying that gets everything bone dry. And many, many more features your dealer will be glad to show you. See the alt-new, beautiful KitchenAid dishwashers now-3 great new series. SEE THEM HEREI tf;:-; : :.:-J Superb* V» lm * ril1 DulC J' cle Cultom Shop Monday and Thursday Til 8:30

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